Well, our spring break starts today, and wouldn't you know it - I'm sick. :( I've been in bed for two days with a nasty cold. So, I have accomplished nothing this weekend. I didn't get my menu planned, and I didn't get my grocery shopping done. I'm hoping that I will feel well enough later today to at least make it to the store. I promise to post my complete menu and recipes as soon as I'm better, so come back and visit me in a day or so. You can find other menus at orgjunkie.com.

Sunday - Comforting Chicken Noodle Soup
Monday - Corned Beef and Cabbage
Tuesday - Voodoo Pasta
Wednesday - Beef Enchiladas
Thursday - Leftovers
Friday - Grilled chicken fajitas
Saturday - Filets

This is my go-to chicken noodle soup recipe. It's creamy, tasty, and as the title says, very comforting. The best thing is, it's low in calories and sodium. It makes 15 cups of soup.


Ingredients
6 cups water
1 quart Imagine Organic Chicken Broth, Low Sodium
1 carrot, finely chopped
1 celery stalk, finely chopped
8 oz. uncooked Ronzoni Extra Wide Noodles
2 cans Campbell's Healthy Request Cream of Chicken Soup
16 oz. cubed cooked boneless skinless chicken breast
1 cup fat free sour cream
fresh parsley (dried works in a pinch)
fresh ground black pepper

Directions

In large pot, bring water and stock to a boil. Add carrots and celery and cook about 10 minutes. Add noodles; cook, uncovered until tender, about 10 minutes. Do not drain. Add soup and chicken, heat through. Remove from heat, stir in sour cream. Sprinkle with parsley and pepper to taste.

Servings: 15 one cup servings

This soup is mildly spicy, very flavorful, and super healthy. It’s one of my favorite lunch soups. I make a batch and eat it all week for lunch. If you want to make it heartier, add in some diced cooked chicken. Top it with some shredded cheese, sour cream, and cilantro for an extra special touch (just don’t forget that this adds to the calories).

Ingredients
2 cans (10 oz) diced tomatoes and green chiles
2 cloves garlic, minced
1 onion, diced
2 cans fat free refried beans
4 cups Imagine Organic Low Sodium Chicken Broth
1 cup uncooked Minute Instant Brown Rice (optional)

Directions

Combine tomatoes, garlic, onion, and 1 cup of broth in a large pan; boil for five minutes, stirring often.

Stir in beans and remaining 3 cups broth and rice; simmer over low heat for 20 minutes, stirring often.

Serving Size: Makes 11 1-cup servings

Well, I'm almost embarrassed to publish my "menu" for this week. We will be gone every night this week, so there won't be much cooking going on. I'm going to make a couple of batches of soups that we can bring with us to our various evening events and quickly heat up so we don't have to eat out every night. I will try to post the recipes as soon as possible, but I won't be able to take photos since we will be on the run. I can't wait until spring break.

Sunday - Honey Roasted Pork Loin
Monday - soup on the go
Tuesday - soup on the go
Wednesday - soup on the go
Thursday - soup on the go
Friday - Homemade Pizza, Salad
Saturday - Lasagne, Salad, Garlic Bread

Soups - Refried Bean Soup, Comforting Chicken Noodle Soup, Chili (already in freezer)

I went shopping for fabrics for the apron I am making for the apron swap. I purchased fabrics to make four different aprons, one of which will be for my swap partner. I created this little "video teaser" to show off my fabric choices. I hope you enjoy!

We had an amazing weekend weatherwise. It seems like it has been cold, cloudy, dreary and icy forever. The previous two weeks we had four snow days, and we have had a total of eight snow days so far this year. For southwest Missouri, this is kind of a big deal. We don't usually get much winter precipitation. Unfortunately, it has all been ice and sleet, which does not lend itself to fun, wintertime activities. Well, this weekend was our first hint of spring. It was 70 degrees and sunny both days (though today was rather windy)! It was so nice to be outside. Yesterday, we went for a hike in northern Arkansas (Hide Out Hollow trail - beautiful waterfalls). I can't tell you how great it felt to be outside in the sun again. But, (yes, there is always a but) leave it to kooky Missouri weather to go and ruin my happy spring feelings. Even though it is currently 70 degrees, we are under a winter storm watch. :-( Tomorrow evening it is supposed to snow and sleet, with possible accumulations of up to 12 inches! Only in Missouri can you have 70 degrees one day and a foot of snow the next.

We have our usual busy schedule this week, though with the chance of snow, who knows what will actually happen. I have computer trainings Monday and Tuesday, Corey has scouts and jazz band, and he starts track practice. I also have a fund rasier for the library to help fund an author that is going to come visit my kids in April. Because of the busy schedule, you won't see a lot of new stuff this week, but if we end up with snow and manage to keep our electricity on, I'm sure I will be doing some extra cooking. So, here's this week's menu. For other great menu ideas, check out Organzing Junkie.

Sunday - leftovers (need to finish up the funky chicken, pork chops, and dumplings from last week)

Monday - eat at training

Tuesday - Frito Pie (hubby request - boys, what are you going to do with them)

Wednesday - Grilled Pork Tenderloin, Broccoli, Salad

Thursday - eat at Papa Grands Pizza for school fundraiser

Friday - Leftovers

Saturday - Chinese Lemon Chicken, Rice, Green Beans

Ingredients:

4 boneless, skinless chicken breast pieces
1/2 cup flour
1 T salt
6 oz (1/2 can) frozen lemonade concentrate, thawed
3 T brown sugar
1 t balsamic vinegar
3 T ketchup
olive oil for browning chicken

Directions:

Cut chicken into strips or largish chunks
Dredge in flour and salt, shake off excess
Brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit)
Place into crockpot
Mix the rest of the ingredients in a separate bowl and pour over the top of chicken pieces
Cover and cook on high for 4 hours, low for 6-8

Serve over rice, drizzle with remaining sauce.

(recipe source - Crockpot Lady)